Heat the oven to 200°C/400°F/ gas 6. Put the vegetables into a roasting tin, toss with olive oil, scatter over the thyme sprigs and season. Roast for 30 minutes, until the vegetables are soft and slightly browned at the edges.

Finely chop the prosciutto, garlic, anchovies and basil and mix with a few glugs of olive oil until you have a mixture that looks like a rough-textured pesto. You can do this in a food processor if you prefer.

Mix together the pasta, the roasted vegetables and the basil mixture, along with the pieces of cheese and mascarpone. Return to the roasting tin (or other ovenproof dish), grind over some more black pepper and bake for a further 20 minutes. Serve immediately. Any leftovers are good eaten cold for lunch the following day.